Cover Vanessa Leon guides the tasting session, sharing fun and sentimental details of what makes Ron Zacapa so special
Vanessa Leon guides the tasting session, sharing fun and sentimental details of what makes Ron Zacapa so special
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Gracing us with her presence, Global Brand Ambassador for Ron Zacapa, Vanessa Leon, guides guests through an intimate pairing dinner in Napa Refined
Thai cuisine and Guatemalan rum might not seem to have much in common on the surface, but there is more interwoven between these two distinct flavours and regions than one might think.
On an evening within the newly completed private dining space in Napa Refined, Ron Zacapa merged the two cultures together through food, drink, and music. Together, the evening brought about educational tidbits, great cocktails, and good food all in one.
Upon arrival, guests were treated with Strawberry Feels, a mainstay in Reka:Bar’s menu, created with Ron Zacapa XO, Italian Amaro, pineapple shrub, and a homemade strawberry and fennel seed kombucha. This refreshing sipper set the tone for the evening, and acted as a great enticer for what was to come.
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The beautiful set up in the private room of Napa Refined in TS LAW
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The head chef of Napa Refined, Arnan Sinsanwit, curated the menu for the evening, pairing important elements such as sugarcane and pineapple, noting to Zacapa’s primary raw ingredient that is derived from sugar cane honey, and the pineapple yeast strain used to ferment the juice.
The pairing menu began with an amuse bouche of Hokkaido scallops, dotted with a spicy mayo, salmon roe, and a Thai cracker. The cold starter saw an oyster marinated in Ron Zacapa, Thai herbs, served with a spicy mint yoghurt, torch ginger gel, and caviar. The team at Reka:Bar paired this dish with their take on a piña colada, called the Painkiller, made with Ron Zacapa XO, fresh pineapple, orange, and lime juice, finished with coconut milk. This creamy concoction was served with a cocktail umbrella, bringing the tropical feel up a notch. Paired with the oyster, it was a nice overlap in creaminess in both the oyster and the cocktail.
Scallop starter
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In between courses, Leon indulged guests with stories of Ron Zacapa, including a touching moment highlighting the handwoven petate band, one of the defining features of Zacapa rum. Now, up to 1,000 Mayan women work with Ron Zacapa, weaving the bands by hand, which has afforded them opportunities to support their families, be the first to receive an education, and create a better life for themselves.
The crab cake served in a khao soy espuma was the first hot dish of the evening, and nodded to the region of Chiang Mai, a city famous for its mountains, which also gives homage to the high altitude that Ron Zacapa’s rums are aged in, a technique perfected by their Master Blender, Lorena Vásquez. Then came the soup, served with lobster, lemongrass, mushroom, and finished with chilli oil, and a fish course inspired by our local nasi kerabu.
A selection of Ron Zacapa rums
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To pair with the herbaceous fish course, an elevated Dark & Stormy was served, made with Ron Zacapa XO and homemade ginger ale made by the Reka:Bar team. As a garnish, clipped to the side of the glass was a personal gift from Vanessa Leon—a quita penas doll.
Also known as ‘worry dolls’, these are small, handcrafted dolls originating from the indigenous Mayan communities of Guatemala and Mexico. Tradition states that you whisper your worries to the doll at night, place it under your pillow, and by morning, the doll will have taken all your qualms away.
As a palate cleanser, a refreshing kaffir lime and honey granita was served upon a stack of limes, drizzled with caramel made with Ron Zacapa No.23, giving it an addictive touch and depth of flavour.
Above The Ron Zacapa 23
Above The Ron Zacapa booth at the dinner event
The Ron Zacapa 23
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For the mains, duck with a rum fish sauce caramel, served with rice and a rare heritage curry, and for dessert, a Ron Zacapa Opara Cake made with rum, almond sponge, chocolate ganache, served with fruits and ice cream was a crowd pleasing way to end the night.
With a proper send off from Reka:Bar with their 23 Sour, created with Ron Zacapa No.23, black tea and longan honey, guests were going back for seconds, whether it was for more of the welcome drink, or even a spoonful of rum caramel.
Keandra's expertise lies within writing deep dives into the culture and anthropology of food, sometimes with a philosophical twist. With a background in London's F&B consultancy scene, she's excited to be back in Kuala Lumpur to champion the local dining scene.
Reach her at keandra.hing@tatlerasia.com, @keandruh
